Molska, Graziella R.Paula-Freire, Lyvia Izaura G.Sakalem, Marna E.Köhn, Daniele O.Negri, GiuseppinaCarlini, Elisaldo A.Mendes, Fúlvio R.2024-07-152024-07-152021-11-01MOLSKA, G. R. et al. Green coffee extract attenuates Parkinson’s-related behaviors in animal models. Anais da Academia Brasileira de Ciências, Rio de Janeiro, v. 93, Suppl. 4, 01 nov. 2021.1678-2690https://doi.org/10.1590/0001-3765202120210481http://www.sbicafe.ufv.br/handle/123456789/14462Epidemiological studies have shown an inverse association between coffee consumption and the development of Parkinson’s disease (PD). The effects of the oral treatment with green (non-roasted) coffee extracts (CE, 100 or 400 mg/kg) and caffeine (31.2 mg/kg) were evaluated on catalepsy induced by haloperidol in mice, and unilateral 6-OHDA lesion of medial forebrain bundle (MFB) or striatum in rats. Also, the in vitro antioxidant activity and the monoamine levels in the striatum were investigated. CE presented a mild antioxidant activity in vitro and its administration decreased the catalepsy index. CE at the dose of 400 mg/kg induced ipsilateral rotations 14 days after lesion; however, chronic 30-day CE and caffeine treatments did not interfere with the animals’ rotation after apomorphine or methamphetamine challenges in animals with MFB lesion, nor on monoamines levels. Furthermore, CE and caffeine were effective in inhibiting the asymmetry between ipsilateral and contralateral rotations induced by methamphetamine and apomorphine in animals with lesion in the striatum but did not avoid the monoamines depletion. These results indicate that CE components indirectly modulate dopaminergic transmission, suggesting a pro-dopaminergic action of CE, and further investigation must be conducted to elucidate the mechanisms of action and the possible neuroprotective role in PD.pdfenOpen AccessCoffea arabicaParkinson’s diseaseCatalepsyChlorogenic acidsCaffeineNeuroprotectionCafeicultura::Café e saúdeArtigo